portions, leavened goods, gelato, chocolate desserts and savoury proposals. At first glance, you can sense the difficult, but successful, choice to respect tradition while using the most modern technologies and choosing the best raw materials. They bet on this while having to fight different prejudices and having to accustom palates to a new culinary experience. They introduced customers to confectionery processing with mother yeasts; for example, the gianduja panettone, the Gianduioso, produced all year round and awarded as the best chocolate panettone in 2018 and the best panettone in Rome in 2019, is very loved. They believe that panettone is a product to be offered all year round and they do it successfully. For 2023, they propose a panettone with lightly salted caramel drops and candied annurche apples. One of their signature items is the elegant Torta Grué made with thin chocolate sponge cake, pralines, Madagascar vanilla Chantilly and Caraibe 66% dark chocolate mousse. Without excess The pastry shop is elegant, beautiful, good, and designed to give value to the territory. Their offering meets the needs of the customer; their attention to the lightness of the sweets, the adoption of highly technological tools, and the choice of high-quality products with a careful selection of suppliers are not surprising. With their sweets, Marta and Felice give the desire for pleasure to customers who are increasingly attentive to what they eat, but who do not want to give up enjoyment. With pastries, you cannot give up sweetness, but you can balance the recipes, reducing the fat and sugar content. In short, Pasticceria Grué is love. To confirm all this, during the “Dolce Amore” Wedding Pastry Festival, held in Naples in Piazza del Plebi- scito, Felice asked Marta to marry him in front of everyone. 13
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